Monday, June 25, 2012

When people ask me if I fear eventually running out of
things to video, I say no, and then joke that even if I did, I’d just
start filming them all over again to keep that sweet ad revenue flowing in.

While that wasn’t the reason, I did think about that while
filming this new and possibly improved creamed spinach recipe. As I’ve admitted
before, every once in a while I’ll film something because I feel like eating
it, and not because it’s a food wish. This lovely side dish is one such recipe.

I was driving over the Bay Bridge a few weeks ago, and
C.R.E.A.M. by the Wu-Tang Clan was on the stereo. As Raekwon the Chef and Method
Man serenaded me over the foggy span, I started to crave a steak and side of
creamed spinach. This happens more than I care to admit, where a song triggers
a yearning for some sort of tasty bite. Please tell me this happens to you too.

This more contemporary creamed spinach recipe is very
similar flavor-wise to our previously posted “Steakhouse Creamed Spinach,” but
since it doesn’t use a béchamel, it’s a bit lighter in texture. You'll need to
use a nice heavy cream, since it thickens beautifully as it reduces, leaving
you with a simple, but still luxurious sauce.

The only way to ruin this dish is to not squeeze all the
water out of the cooked spinach. If that’s covered, the rest is pretty simple.
Keep in mind that even perfect squeezed spinach will still thin out the sauce a
bit; so don’t be afraid to reduce the cream until quite thick. You can always
add another drizzle of cream if you go too far.

Anyway, as the WTC would say, I hope you’re trying to hear
what I'm kickin' in your ear. This would make a great side dish for your next
steak dinner, and you should give it a try soon. Enjoy!

I never plan to﻿ make this dish but it doesn't matter what your videos are about, I can't get enough them! You are awesome Chef John! Do you write your own scripts or do you have a team of top notch writers?